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Vegetarian

Did I mention that I am so fond of breakfast I regularly have it twice; once with my son who wakes me up at 6 o’clock and once with my husband because why not 😝 This one pan potato onion treat is how I serve up my omelette and the trick is to steam fry…

Mjadara Makhbousa is the last of the basic lentils recipes you really should master, the others being mjadaret riz (with rice) mjadara hamra (reddened lentils) and lentil soup. This one is great for cold days when you need something warm and soothing but of course tastes just as great cold with some salad or yoghurt…

Here’s another simple side dish which you can also eat as a main, especially as a light dinner. You can wait for broad beans to come into season and make it fresh but it’s just as good frozen. The main herb used is coriander which can also handle being frozen so really this is a…

Okra in tomato sauce is a great little dish to master especially as you can make it from frozen and store cupboard ingredients. The best seasonal okra can be found in September but I feel it tastes almost as good when you use frozen as it’s a stew and doesn’t demand the same level of…

This is my mum’s lighter version of the traditional Persian/Iraqi dish known as Sabzi. The classic one is done with meat and is more intense but I prefer this one which makes a hearty and filling alternative for those meat free days. The main ingredient is lots and lots of spinach, supplemented by dill, coriander,…

This is a quick and easy mashed potato side dish that goes well as a side or part of a mezze. You can prepare the cumin herb mix and refrigerate it to use when required. I have already done a cumin tomato herb version and it is practically the same except I don’t like to…

Halloumi is a popular cheese throughout the Levant and Mediterranean. In, Lebanon it’s usually eaten with olives, tomato and fresh herbs for either breakfast or a light dinner. Lebanese people don’t often have heavy dinners consisting of rice and meat, but rather prefer a nice spread of labneh, cheese, zaatar with olive oil, makdous (pickled…

Cheese and Zaatar toasties are a great way to start using zaatar if you’re not too familiar with it. Many supermarkets offer zaatar in the herb and spice section but if you have a Lebanese friend try and get some from them as the quality will be better. You can use any bread but i’ve…

Vine leaves are the purpose of my existence. They epitomise all that is excellent about home cooking and show Lebanese cuisine at it’s best – simple, skilled and absolutely delicious. Growing up, these were always my favourite and even today, my mum still calls me when she’s made some because she is such a lovely…

This is my most favourite pasta dish of all time, and the simplest and the quickest. The sauce is basically no cook and is composed of two main ingredients: pistachios and lemon. There are no onions or garlics involved which is usually how I start most of my cooking. Most of the recipes I found…

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....or as we Lebanese say; Ahla w Sehla! :)
Here you'll find recipes collected from my Lebanese Mama, some regional classics and some secret family recipes. I come from a family of exceptional home cooks and I don't think I even went to a proper restaurant until I went to college, whereby I tried everything only to realise I'd been raised on gourmet food without even knowing it. My Teta (grandmother) was a legendary cook from Lebanon who could rustle up a feast out of nothing. My mother too ...